Luscious Lemon Zucchini Bread is one of those delightful recipes that not only captures the spirit of summer baking but also offers a bright, tangy twist to the classic quick bread. Each bite is packed with moist zucchini, fresh lemon zest, and just the right touch of sweetness, creating a treat that brings sunshine into your kitchen all year round. Whether you’re looking for a creative way to use up garden zucchini or need a crowd-pleasing dessert for brunch, this bread consistently earns rave reviews for its flavor, tender crumb, and cheerful color.
Ingredients You’ll Need
This recipe calls for a handful of simple yet purposeful ingredients. Each one plays a key role, from the moisture-rich zucchini and vibrant lemon to the touch of Greek yogurt that keeps the loaf extra tender. Let’s break them down so you know exactly why they matter.
- Zucchini: Freshly grated zucchini adds wonderful moisture and a subtle earthiness, keeping the bread soft without overpowering the lemon.
- All-purpose flour: Provides the structure for the bread and balances the wet ingredients for the perfect crumb.
- Granulated sugar: Adds sweetness without masking the lemony freshness and helps with browning the crust.
- Vegetable oil: Ensures a moist, tender loaf and creates a soft texture that lasts for days.
- Large eggs: Bind the ingredients together while adding a bit of richness.
- Fresh lemon juice: Delivers a big punch of citrus that shines all throughout the bread.
- Lemon zest: Intensifies the bright lemon flavor with fragrant oils for an irresistible aroma.
- Baking powder: Gives the bread a gentle lift so it’s pleasantly fluffy instead of dense.
- Baking soda: Works alongside the yogurt and lemon juice to raise the batter to tender heights.
- Salt: Rounds out the sweetness and enhances every other flavor.
- Vanilla extract: Lends warmth and a lovely depth to the overall taste.
- Ground cinnamon (optional): Just a hint lends a cozy undertone that complements both lemon and zucchini beautifully.
- Plain Greek yogurt or sour cream: Adds creaminess, tang, and moisture for that ultra-soft loaf interior.
How to Make Luscious Lemon Zucchini Bread
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or nonstick spray. This little bit of prep ensures your beautiful Luscious Lemon Zucchini Bread slides out with ease once it’s baked to golden perfection.
Step 2: Gather and Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and, if you’d like a hint of warmth, the ground cinnamon. Combining the dry ingredients first guarantees an even distribution through your batter, so every slice tastes just right.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs with sugar, vegetable oil, lemon juice, lemon zest, yogurt (or sour cream), and vanilla extract. Use a whisk or a hand mixer to make sure everything is silky and smooth. At this stage, you’ll be amazed by the lovely lemon aroma filling your kitchen!
Step 4: Fold in the Zucchini
Gently fold the freshly grated zucchini into the wet mixture. No need to squeeze it dry—the natural moisture is your secret for an irresistibly soft, moist crumb. If you’d like to add a handful of walnuts or white chocolate chips, now’s the moment.
Step 5: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until combined—you don’t want to overmix, which can make the bread tough. It’s perfectly fine if there are a few streaks of flour left. The batter should look thick and a bit lumpy.
Step 6: Bake to Golden Perfection
Scrape the batter into your prepared pan and smooth the top. Slide the pan into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let your gorgeous Luscious Lemon Zucchini Bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
How to Serve Luscious Lemon Zucchini Bread
Garnishes
Make this bread a true showstopper with a glossy lemon glaze made from powdered sugar and lemon juice drizzled over the cooled loaf. For a bit of extra flair, sprinkle with a little more lemon zest, fresh herbs like mint, or even edible flowers for a picture-perfect touch.
Side Dishes
Pairing options are endless! For breakfast, serve a warm slice next to Greek yogurt and a heap of berries. As an afternoon treat, try it with a steaming mug of earl grey tea or an iced coffee. This bread also happily shares the stage with a simple fruit salad, making it a wonderful addition to brunch spreads.
Creative Ways to Present
For a crowd, slice your Luscious Lemon Zucchini Bread into thick fingers and arrange them on a platter for easy sharing. Try baking the batter in mini loaf pans or muffin tins for adorable, portable portions perfect for lunchboxes or gift baskets. You can even cube the bread and layer it into dessert trifles with whipped cream and extra berries for a fun twist!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your Luscious Lemon Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay perfectly moist and flavorful for up to three days, and actually tastes even better the next day as the lemon melds with the zucchini.
Freezing
This bread is a freezer superstar. After cooling completely, wrap the loaf (or individual slices) tightly with both plastic wrap and foil, then pop it into a freezer-safe bag. It keeps its lovely texture and flavor for up to three months—perfect for making ahead or stashing away for a rainy day.
Reheating
If you prefer your Luscious Lemon Zucchini Bread warm, reheat slices briefly in the microwave for 10 to 15 seconds, or toast gently in a toaster oven. For best results, thaw frozen slices overnight in the fridge before reheating, so your bread stays moist and soft.
FAQs
Do I need to peel the zucchini before grating it?
Nope! Just give your zucchini a quick rinse, then grate it with the skin on. The green flecks add color and nutrients, and the skin becomes wonderfully tender as the bread bakes.
Can I make this Luscious Lemon Zucchini Bread gluten free?
Absolutely! Substitute your favorite 1:1 gluten-free baking flour blend in place of the all-purpose flour. Just watch for any textural differences—moisture levels in gluten free flours can vary a bit.
Is there a way to make it vegan?
You can swap the eggs for flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based yogurt or sour cream. Opt for a neutral vegetable oil, and double-check that your sugar is vegan-friendly.
Can I reduce the sugar in the recipe?
If you’d like a slightly less sweet loaf, you can reduce the sugar to 3/4 cup. The lemon and zucchini will still shine, and the bread’s texture will remain beautifully moist.
How do I know when the bread is done baking?
Look for a golden-brown top and check the center with a toothpick—if it comes out clean or with only a few tiny crumbs, your Luscious Lemon Zucchini Bread is ready to cool and enjoy.
Final Thoughts
If you love bright flavors and crave a comforting treat that feels like sunshine in every bite, you absolutely have to try making Luscious Lemon Zucchini Bread. Once you see how easy and rewarding it is to whip up, it just might become your new go-to for breakfast, snacks, or sharing with friends. Happy baking!
Print
Luscious Lemon Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and moist lemon zucchini bread that combines the freshness of lemon with the subtle sweetness of zucchini for a perfect summer treat. This easy-to-make quick bread is bursting with flavor and makes a great addition to any brunch or afternoon tea.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt or sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In another bowl, beat the eggs with sugar, oil, lemon juice, lemon zest, yogurt or sour cream, and vanilla extract until smooth. Fold in the grated zucchini.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add ½ cup of chopped walnuts or white chocolate chips for extra texture and flavor.
- For a tangy glaze, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
